Indian Main Course Recipes · Vegetarian Recipe

POONDU KUZHAMBU/ GARLIC CURRY/ GARLIC SIMMERED IN A TAMARIND BASED GRAVY

Have you ever tried cooking garlic as the main ingredient ?

If you love them, then try making this easy POONDU KUZHAMBU/ Garlic curry, you won’t get the usual strong pungency from the garlic as it has a tamarind base.

The garlic curry will be less pungent and tangy even the kids can give a try 🙂

It’s a must where you served an elaborate menu with rice and curries the previous day and you long for light dishes for your stomach. You can’t deny its medicinal properties or health benefits. So eat away!img_6780-2.jpg


Author: Nathiya Adiseshan

Preparation Time: 15 mins

Cooking Time: 30 mins

Serves: 3

Ingredients

  • 10 cloves Garlic, roughly chopped/crushed
  • 12 Shallots/ Sambar onions, chopped
  • 1/4 cup Tomato, chopped
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Red Chili powder
  • 2 tbsp Kizhambu Milaga powder (either homemade or store bought)
  • lemon sized Tamarind (soak in water and get the pulp)
  • 1/2 teaspoon Salt
  • a pinch, Jaggery

To temper:

  • 1/2 tsp Mustard seeds
  • 1/4 tsp Fenugreek seeds
  • 1/2 tsp Split black gram
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Asafoetida
  • a sprig, Curry leaves
  • Sesame oil

Making the “Poondu Kuzhambu”

  1. Place a cooking pan over medium heat, pour in the oil. Gradually add mustard seeds, fenugreek seeds, curry leaves, blackgram  and asafoetida, temper all the ingredients over medium heat for 1 minute.Saute chopped shallots and garlic.You want to toughen up the garlic by frying it so there’s a little crunchy texture before you add tomatoes, 3-4 minutes over low fire. Now, add the diced tomato and continue to cook over low-medium heat.Once this is done, add the spice powders turmeric powder, red chilli powder and homemade curry powder (kuzhambu milaga powder), combine and let it cook for exactly 3 minutes over low heat. The result should be a dark spice paste.Pour in tamarind paste, 1/2 cup of water, stir, season with salt and a piece of jaggery.
  2. if necessary, cover and slow simmer the curry until gravy is reduced in half and oil floats on top.
  3. This curry doesn’t have a lot of gravy so howlong you want to slow simmer in the final stage of making the poondu kuzhambu will result in howmuch gravy is left.IMG_6782 2

Special Note:

  • You can reduce the amount of red chilli powder if you prefer less spicy.
  • Kuzhambu milaga powder is a must for this recipe. If you don’t have replace it with sambar powder.
  • Crush half garlic and add remaining half as whole or chopped. 

If you like this recipe, Do not forget to rate us at the end of the post.

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry.stomach.japan

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